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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 07-17-2011, 03:59 PM   #1
mikerobes
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Default Choosing comp ribs

When choosing spare ribs to cut down to St Louis for a comp, What am I looking for? Less marbling/fat? My thought is that the more marbling or fat, that they will render way down off the bone a not leave a lot of meat.I don't have a good supplier either, so my best bet may be the green label IBP's from Sam's. Any advice will help
Thanks Mike
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Old 07-17-2011, 04:42 PM   #2
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Sorry, no advice from me, but I'm leaving a comment, so I can read other folk's advice. I hope you find the info you need/want.
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Old 07-17-2011, 05:18 PM   #3
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IDK, if they are available to you, but Hormel 1845's are great ribs for comp. They are already cut to St Louis, and cook up great.....
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Old 07-17-2011, 07:56 PM   #4
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straight bones. even meat across the rack. good marbling. no shiners(bones you can see fom the top of the rack). 2.5 to 3.5#'s. if you cook more than one rack(highly suggested)keep them as close to the same weight as possible.
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Old 07-17-2011, 09:41 PM   #5
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I second the straight bones, good marbling, and no shiners. I'd prefer even meat across the rack, but more often than not I've got to settle for meat concentrated one one side of the rack or closer to the middle - I try to get ones with the meat in the middle, as I know I likely won't be turning in the end pieces. But one thing that has been a problem lately that I haven't been able to see when choosing ribs is those with those little bits of cartlidge (sp?)(is that what it is? What do you call them?) that seem to run parallel to the rack - it seems they always show up once the meat is cooked and shrinking up a bit - I don't know if those are just found here in this area of LA and TX, or what.

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Old 07-17-2011, 09:46 PM   #6
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Quote:
Originally Posted by gmholler View Post
I second the straight bones, good marbling, and no shiners. I'd prefer even meat across the rack, but more often than not I've got to settle for meat concentrated one one side of the rack or closer to the middle - I try to get ones with the meat in the middle, as I know I likely won't be turning in the end pieces. But one thing that has been a problem lately that I haven't been able to see when choosing ribs is those with those little bits of cartlidge (sp?)(is that what it is? What do you call them?) that seem to run parallel to the rack - it seems they always show up once the meat is cooked and shrinking up a bit - I don't know if those are just found here in this area of LA and TX, or what.

Lynn.
are you trimming st. louis style?

this is a given for competition spares. no cartilidge.
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Old 07-18-2011, 05:54 AM   #7
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+1 on the straight bones. We've been having a lot of trouble finding them out here.

We prefer a zebra striped pattern (fat to meat......best example I could come up with) on the bone side of the racks. We can't notice that "zebra striped" rack until we get them out of the cryovac though. It's an iffy buy at best.

If you get strange stares and comments while looking over the spares, you're doing it right.
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Old 07-18-2011, 06:46 AM   #8
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I pick them over, looking for even marbling, smaller slice looking fat cells, straight ribs, even distribution of meat/bone and none of the really wide curved bones in them. I like to trim them up myself, lets me do the rib tips the night before to try out my sauce and rubs, share with friends, etc. The last pack I did was Prairie Fresh, they trimmed up real nice, sliced well, cooked evenly and were overall a good choice in my opinion.

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Old 07-18-2011, 06:49 AM   #9
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Hey Mike - I have the wife pick up a three pack of ibp from Sam's and go with it. Seeya in GR!
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Old 07-18-2011, 07:58 AM   #10
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i pretty much look for straight bones as well...as far as Hormel I know around my area anything Hormel is going to be enhanced meat so i shy away from it..

BTW great avatar..listened to that on the drive in today as a matter of fact
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Old 07-18-2011, 10:13 AM   #11
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Quote:
Originally Posted by Rich Parker View Post
Hey Mike - I have the wife pick up a three pack of ibp from Sam's and go with it. Seeya in GR!
That seems like my only choice Rich. Meijers and WalMart's Ribs look horrible to me. I'm going to look at one more market, then IBP's it is
See ya in GR buddy
Mike
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Old 07-18-2011, 10:52 AM   #12
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How can you tell if the bones art straight? I've bought quite a few and once I start trimming I've found that even though I thought they were straight they weren't
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Old 07-18-2011, 03:07 PM   #13
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Quote:
Originally Posted by Bbqin fool View Post
How can you tell if the bones art straight? I've bought quite a few and once I start trimming I've found that even though I thought they were straight they weren't
look closer at the bottoms.
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Old 07-18-2011, 03:48 PM   #14
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Default nice comp ribs

I have found the st. louis 3 and downs at GFS are pretty good. they have been cut so all are straight and all ribs are equal. membrance already pulled. they usually come out good.
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Old 07-18-2011, 09:49 PM   #15
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Yes, I'm doing St. Louis style. I don't know what to call what I'm trying to describe - maybe pin bones? Tendon bones? They're little clearish pieces that stick out - you don't see them until after cooking the ribs. We never used to have those, but in the ribs we've gotten in about the last 6 months, regardless of who we bought them from, they've been there. They're a pain to trim off.

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